Best Wok

So, got the ge monogram with dual flat/wok burners. Already have a carbon steel wok but was wondering if there is a better wok to fit this particular stove. GE website offered no help, led me on a wild goose chase centered around burners and stove attachment products. Any ideas?

I have worked with many chinese chefs on many chinese stoves, but I have never seen a flat wok burner.You need intense heat for a wok and I really don't know if a household stove has this. you could purchase a wok ring to set wok in. You may think this is crazy, and say well the other way the wok sits right on the flame but to raise the wok in the ring allows the tips or hottest part of flame to contact wok without spreading the flames.and disbursing the heat.

My favourite however is cast iron (the Indonesian/Malay standard and is actually called a wadjan, not a wok) and is probably more suited for quick frying of the base (normally a paste made out of chili, garlic, onion, ginger etc) followed by stewing/braising of the meat.

Having said that, I use this cast iron wok for stir fries etc as well.

The Chinese used cast iron woks before they developed carbon steel. They're thinner than what most in the west consider for cast iron cookware. You'll often see cast iron woks in Chinese stores that sell woks.

Gas stoves run about 30-40% efficient in transferring heat to a pan. So it's more about managing the volume of ingredients in your hot wok than anything else. Keep the volume low so the wok stays hot and cook in small batches. Combine everything for the finish.